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Fresh Italian Meatballs and Sausage

Lasagna Ala Tuscany

alarm
Prep Time
2 hr
school
Skill Level
Intermediate
restaurant_menu
Servings
8 Servings
8 servings
Recipe Image

Ingredients
8 servings


Product ImageToscano Ground Sausage
  • Carando Toscano Ground Sausage1 pkg(s)
  • ground sirloin beef1/2 lb.
  • butter 1/2 cup(s)
  • flour1/2 cup(s)
  • whole milk3 cup(s)
  • onion, finely chopped1 1/2 cup(s)
  • carrots, finely chopped1 1/2 cup(s)
  • celery, finely chopped1/2 cup(s)
  • garlic, minced2 tbsp.
  • olive oil2 tbsp.
  • dry red wine1/2 cup(s)
  • can crushed tomatoes28 oz.
  • chicken stock, no salt added 1 cup(s)
  • can tomato paste6 oz.
  • dried basil1 tbsp.
  • ground thyme1/2 tsp.
  • lasagna noodles, uncooked 8
  • mozzarella cheese, shredded2 cup(s)
  • parmesan cheese, shredded 1/2 cup(s)

Instructions


  1. Béchamel Sauce: Melt butter over medium heat in 4-quart stock pot. Stir in flour; cook and stir 2 minutes making sure flour doesn’t get brown. Slowly whisk in milk. Continue cooking, stirring constantly, until mixture has thickened and just starts to simmer. Remove from heat; let stand at room temperature

  2. Pasta Sauce: Sauté onions, carrots, celery and garlic in olive oil until tender. Add sausage and beef; cook until browned. Add wine and simmer 5 minutes. Stir in remaining ingredients, except noodles and cheese; simmer 30 minutes or until desired thickness, stirring occasionally.

  3. Assemble Lasagna: Heat oven to 375° F. Spoon about 1 cup tomato sauce into bottom of 13x9x2-inch pan. Top with 4 lasagna noodles. Spread half of the remaining pasta sauce and half the béchamel sauce over noodles. Sprinkle 1 ½ cups mozzarella over the top.

  4. Repeat layers with remaining noodles, sauces and mozzarella cheese. Sprinkle Parmesan over top. Cover pan with foil and bake at 375° F. for 45 minutes. Remove cover and bake an additional 15 to 20 minutes until cheese is slightly browned on top.

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8 servings

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8 servings
Recipe Image

Ingredients
8 servings


  • Carando Toscano Ground Sausage1 pkg(s)
  • ground sirloin beef1/2 lb.
  • butter 1/2 cup(s)
  • flour1/2 cup(s)
  • whole milk3 cup(s)
  • onion, finely chopped1 1/2 cup(s)
  • carrots, finely chopped1 1/2 cup(s)
  • celery, finely chopped1/2 cup(s)
  • garlic, minced2 tbsp.
  • olive oil2 tbsp.
  • dry red wine1/2 cup(s)
  • can crushed tomatoes28 oz.
  • chicken stock, no salt added 1 cup(s)
  • can tomato paste6 oz.
  • dried basil1 tbsp.
  • ground thyme1/2 tsp.
  • lasagna noodles, uncooked 8
  • mozzarella cheese, shredded2 cup(s)
  • parmesan cheese, shredded 1/2 cup(s)

Instructions


  1. Béchamel Sauce: Melt butter over medium heat in 4-quart stock pot. Stir in flour; cook and stir 2 minutes making sure flour doesn’t get brown. Slowly whisk in milk. Continue cooking, stirring constantly, until mixture has thickened and just starts to simmer. Remove from heat; let stand at room temperature

  2. Pasta Sauce: Sauté onions, carrots, celery and garlic in olive oil until tender. Add sausage and beef; cook until browned. Add wine and simmer 5 minutes. Stir in remaining ingredients, except noodles and cheese; simmer 30 minutes or until desired thickness, stirring occasionally.

  3. Assemble Lasagna: Heat oven to 375° F. Spoon about 1 cup tomato sauce into bottom of 13x9x2-inch pan. Top with 4 lasagna noodles. Spread half of the remaining pasta sauce and half the béchamel sauce over noodles. Sprinkle 1 ½ cups mozzarella over the top.

  4. Repeat layers with remaining noodles, sauces and mozzarella cheese. Sprinkle Parmesan over top. Cover pan with foil and bake at 375° F. for 45 minutes. Remove cover and bake an additional 15 to 20 minutes until cheese is slightly browned on top.

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